Campfire Crepes

Directions

1. In a blender combine the eggs, whole milk, water, honey, flour, salt, Montana Mex Sweet Seasoning and 1 tablespoon melted butter. Blend until smooth, scraping down the sides as needed. Allow the mixture to rest at room temperature for 20 minutes.

2. Meanwhile, in a small saucepan combine the huckleberries, lemon juice and salt. Place over medium heat and simmer until they pop, about 10 minutes. Strain, and set aside.

3. Heat a 10-inch nonstick skillet over medium heat. Brush the inside of the pan with some of the softened butter. Add 1/4 to 1/3 cup of batter to the hot pan and immediately swirl the pan to evenly coat the bottom. Allow the crepe to cook until set around the edges and bubbles form in the center, about 1 minute.

4. Gently flip the crepe and cook until lightly golden on the other side, another minute or so. Remove the crepe to a plate and keep warm. Continue with the remaining batter adding butter to the pan as needed. 

5. To serve, place a dollop of chocolate hazelnut spread on one side of each crepe and fold them in quarters. Drizzle with the sauce and dollop with whipped cream if using.